These Gluten Free Banana Blueberry Muffins are tender, moist, & finished with a sweet, crisp topping. A flavor filled, gluten free, muffin you have to bake!
Preheat oven to 400 degrees and line a muffin pan with baking cups.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Add eggs, mashed bananas, buttermilk, and vanilla and beat until combined.
With a wooden spoon, stir the dry ingredients into the wet ingredients until just combined.
In a small bowl, toss the blueberries with 1 tablespoon flour until well coated.
With a rubber spatula, gently fold the blueberries into the batter.
Divide the batter evenly among the prepared baking cups. Sprinkle the turbinado sugar over the tops of the muffins.
Bake for 20-25 minutes, or until a pick inserted in the center comes out clean.
Allow the muffins to cool in the pan, for 5 minutes, before removing to a wire rack to cool completely.
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